Yes. Big, big news. I am going to be a grand-mère. Mamie, as my Frenchies are already calling me. Pronounced Ma-Me. Son #1 and Mom-to-Be invited me over at 7:00 am a couple of weeks ago to take the photo. Buddha is a handsome fellow, too, isn’t he? Looks as if he is ready to take his job seriously. A lot to wrap my head around and so very exciting now that I have! The Parents-to-Be stopped by my classroom a couple of days ago to give me a little present and more big news. I burst into tears. Of course.
And to share a photo. (They did not have this technology when Dad-to-Be was patiently waiting to be born.)
Oui, that’s the Little Nugget who will be known as Kennedy in a few months. Amazing. Incroyable.
I want happiness for them. A healthy baby. Love. And more love. A child can never have too many people who love her (nor can her parents). She needs the devotion of a sweet pup. And a grand-mère who has been given permission to decorate Son #1’s old room in pink and Eiffel Towers for when Kennedy comes over to stay. Visions of souvenirs from France are dancing in my head. Baking with her. Her first apron. Someone to inherit all my Eiffel Towers. And books about France. Pretty exciting stuff, n’est-ce pas?
School’s second week is coming to a close. Almost everyone in the entire school is off on one field trip or another. Most to the great outdoors in the beautiful mountains of North Carolina.
The Ex-Ex went rappelling. I tried that once. Scared the bejesus out of me.
He is now back safe and sound. And with both feet firmly on the ground.
I got up early this morning and baked for my fabulous 7th grade teammates. A few days ago, Deb at Smitten Kitchen posted an update to her blueberry muffin recipe and I had blueberries waiting in the refrigerator. One of my buddies proclaimed them the “best blueberry muffins I have eaten in my 48 years on this planet.” That is high praise.
I think it’s the abundance of blueberries and the crunchy turbinado sugar on top that pushed this from good to great.
(Didn’t save any for the Ex-Ex… oops.)
Even More Perfect Blueberry Muffins
(Below is Deb’s recipe copied and pasted. I came out with 12 muffins and baked them for 23 minutes. Her pictures are much more beautiful than mine! Check them out by clicking on the link above. Believe me, Blythe Danner has never commented on one of my recipes!)
- 5 tablespoons (70 grams) unsalted butter, cold is fine
- 1/2 cup (3 1/2 ounces or 100 grams) sugar
- Finely grated zest from 1/2 a lemon (previously: 1/2 teaspoon zest)
- 3/4 cup plain unsweetened yogurt or sour cream- I used Fage plain Greek yogurt
- 1 large egg
- 1 1/2 teaspoons (7 grams) baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea or table salt
- 1 1/2 cups (195 grams) all-purpose flour
- 1 1/4 to 1 1/2 cups (215 to 255 grams) blueberries, fresh or frozen (no need to defrost) (previously: 3/4 cup, see note up top)
- 3 tablespoons turbinado (sugar in the raw) sugar
Bon appétit and much love and happiness to all! This morning when I got in my car to go to school, I got my first glimpse that fall just might be on the way. I am ready and waiting.